Zucchini Gazpacho

Yield: 4 servings

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Ingredients

check medium cucumbers, sliced 2 medium cucumbers, sliced

check medium zucchini, sliced 3 medium zucchini, sliced

check small onion, roughly chopped 1 small onion, roughly chopped

check extra virgin olive oil 3/4 cup extra virgin olive oil

check fresh basil leaves 1/2 cup fresh basil leaves

Garnish with:

check lemon, halved and seeded 1 lemon, halved and seeded

check sour cream 4 Tablespoons sour cream

check Freshly ground pepper, to taste Freshly ground pepper, to taste

check Salt, to taste Salt, to taste

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Directions:

Blend cucumbers, zucchini, onion, olive oil, and basil leaves together in a blender until smooth.

Refrigerate soup until chilled, at least 1 hour.

Serve in bowls with a squeeze of lemon juice, 1 tablespoon sour cream and freshly ground black pepper and salt.

Photo and food styling by Webstop.

Please note that some ingredients and brands may not be available in every store.